My Curry Recipe

It’s just a simple recipe for chicken curry. Nothing unusual or special about it. In fact you may not even like it. I got it form a Keith Floyd book on Australia and to be honest i’mnot sure its much like his recipes any more.

But it remains a firm family favourite. Now the kids are at University they even cook it for themselves. It’s not so much that its good meal, its more what it represents.

The recipe is incidental really, I’m sure you all have your own family meal. But this is ours and we love it.

But here it is:-

Chicken Curry

Serves 4

4 Chicken breasts

3 table spoons of Light soy sauce

1/2 teaspoon Turmeric

salt / ground pepper

2 large onions

4 cloves of garlic

1 inch of ginger 

1 teaspoon of chilli powder or fresh chillis – 1 or 2

oil

2 bay leaves

2 inches of cinamon stick or 1 tsp powder

1 pint chicken stock

Put the chicken into a shallow dish. Mix the soy sauce with the turmeric and season with salt and pepper. Pour over the chicken. Using a blender whizz together 1  onion ans 3 cloves of garlic, the ginger, chillis/powder and rub over the chicken.

Heat the oil and fry the remaining chopped onion and garlic until soft. Add the chicken and chilli mixture and fry for 10 minutes until the chicken is slightly brown.

Add the bay leaves, cinamon and stock. Bring to the boil then simmer gently for 40 minutes. If there is too much liquid increse the heat to reduce. Discard the bay leaves and cinamon stick and serve with basmati rice.